Strawberry Chardonnay

It’s hard to believe that we are a good week into August already. Where does the time go?! Summer comes and goes so quickly but with the few weeks of hot hot weather remaining, let’s indulge in a few more refreshing summer flavors!

It was just a couple of weeks ago that my good friend and Medtronic colleague, Tiffany, did some interviewing in Dubuque and afterwards grabbed lunch at one of my favorite Iowa restaurants, The Pepper Sprout. If you are venture through Dubuque, The Pepper Sprout is a must. Check it out: http://www.peppersprout.com/main.htm

While I had never been to there for lunch, I was sure that the lunch menu would be just as satisfying as their dinner menu. I was right! Tiffany and I both ordered a fresh summer salad with grapes, fresh goat cheese, chicken, and a delicious vinaigrette dressing. As I drove back to Iowa City that afternoon, I made mental note to create a similar salad at home.

Whether you are looking for a small flavorful salad for lunch or a heftier salad for dinner, give this one a try!

STRAWBERRY CHARDONNAY SPRING MIX

Servings: 3

1 bag Spring Mix Greens
1/2 Red Onion, thinly sliced
toasted Walnuts or Honey Roasted Pecan Pieces
Red Grapes, halved
Fresh Goat Cheese, crumbled
Dried Cranberries, optional
2 Boneless, Skinless Chicken breast, grilled & diced
Marzetti White Balsamic Vinaigrette
Marzetti Strawberry Chardonnay Vinaigrette

First, prep chicken breasts. Trim excess fat and rinse. Pour 3/4 cup of White Balsamic dressing into a sandwich bag. Add chicken breasts and marinate for 15 minutes. Preheat grill to 400 degrees. Grill chicken breast for ~7minues per side or until cooked through. Dice and set aside.

Divide spring mix greens among 3 bowls. Top with red onion, nuts, grapes, goat cheese, and dried cranberries.